Classes

The Fork Front offers a wide variety of online and in-person classes and workshops on researching, writing and publishing food history.

DC Foodscape Course @ Bold Fork Books, Washington, D.C. (In-person)

September 15, 22, 29, and October 6, 2026 – 6:30-8:00pm

Description: See, Hear, Smell, and Taste DC through its food, while meeting the chefs, cooks, restauranters, bartenders, and consumers who live and work in the DC foodscape. This course will introduce students to DC food and the people who make it, both past and present. Specifically, it will look at three major ethnic communities that call DC home and who have had an impact on its foodscape: African Americans, Chinese, and Salvadorians. In doing so, it will look at how each of these groups has put its unique stamp on the city through food spaces and comestible contributions that give the District its distinct personality, vitality and commensality. It will also look at the foodscapes of these communities over time, examining how issues such as cost of living, gentrification, and political views have impacted them.

A Beginner’s Guide to Food Writing @ The Writing Center, Bethesda, MD (In-person)

October 17 and 24 – 10am-12pm

Description: Everyone has a food history. Learn to write yours in this short, two-week beginner course. In week one, students will learn the basics about what food history is and the different ways that they can write about it. They will also delve into how to write and publish food history blogs and articles. In week two, learners will explore the ins and outs of writing and publishing books and memoirs on food history. Students will finish the class with the knowledge and confidence to write and publish these four types of prose online and in print.

Online Courses: Details coming soon